Creepy Crawlers

A recipe made up on the fly with some frozen squid from the freezer:

Melt some lard. Crank the heat up to medium high. 

Throw on some squid, olives, capers, and artichoke hearts. 

Season with sea salt, black pepper, garlic, and seaweed flakes. 

Cook for about five minutes (don't want chewy squid). 

Serve with lemony cauliflower with parsley and garlic. Sweet potato with butter on the side. 

Works for breakfast in the future, too!

Breakfast, Lunch, & Dinner + A Recipe

An end-of-the-semester adventure!

A breakfast hash with sweet potatoes, mushrooms, and rainbow chard seasoned with smoked salt, cumin, and white pepper. Topped with what was supposed to be soft boiled eggs (win some, lose some, right?). 

Things are looking a bit greener and sunnier, so today called for a Huge Ass Salad of baby romaine and herbs, cucumbers, and maple smoked salmon (curtesy of Framingham's WFM in-house smoker) dressed with Tessemae's cracked pepper. 

Half a duck breast with rainbow chard and a Japanese sweet potato dripping in cultured butter. 

How to cook a perfect duck breast every time:

1. Score the skin with a sharp knife. 
2. Heat a skillet on medium with fat of your choice (I prefer tallow or bacon). 
3. Cook the duck for four minutes skin side down.
4. Reduce flame to lowest and cover with a tight-fitting lid. Cook for 14 minutes. 
5. Flip the duck so the skin is up, recover it, and cook for four more minutes. 
6. Remove from heat and let it rest for 5 minutes. 

Courtesy of Hudson Valley Duck Farm! 

Recipe: Sweet beet soup

I'm gonna throw specific amounts in here and everything. Get ready.

20 oz. cooked beets, in pieces (I cheated)
3 c. cooked butternut squash, cubed
2 c. cooked fennel, in pieces
1 can coconut milk
salt, from the cooked vegetables
leaves from a few sprigs of thyme
a sprinkle of ground cloves

Put in a blender and blend until smooth. Enjoy warm.

Happy Valentine's Day!